Description
This simple homemade light cream recipe combines whole milk and unsalted butter to create a creamy dairy substitute perfect for cooking and baking. It mimics store-bought light cream with approximately 18–30% milk fat, providing a rich texture without the heaviness of heavy cream. Ideal for those looking for a quick, easy alternative to light cream using common kitchen ingredients.
Ingredients
Scale
Ingredients
- 1 cup whole milk
- 3 tablespoons unsalted butter
Instructions
- Melt Butter: In a small saucepan over low heat, melt the unsalted butter completely, ensuring it doesn’t brown or burn by stirring occasionally.
- Combine with Milk: Slowly whisk the whole milk into the melted butter until fully combined, stirring continuously to achieve a smooth mixture.
- Warm the Mixture: Keep the mixture warm over low heat, making sure it does not boil, to allow the fats to blend properly.
- Cool Slightly: Remove from heat and let the light cream cool slightly before using it as a substitute for store-bought light cream in recipes.
Notes
- Light cream typically contains 18–30% milk fat, which this recipe mimics for cooking and baking.
- This homemade version may not whip like heavy cream.
- For a dairy-free alternative, substitute milk with plant-based milk and butter with a neutral oil like avocado or canola oil.
